Chicken and Vegetable Potpie

 
 

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• Serves6
• Hands-On Time35 min
• Total Time1 min
• Nutritional Information
  
  

  NUTRITIONAL INFORMATION

  Per Serving

  • Calories398 calories
  • Calories36 calories from fat
  • Fat16 g
  • Sat Fat4 g
  • Cholesterol46 mg
  • Sodium561 mg
  • Protein23 g
  • Carbohydrate37 g
  • Sugar10 g
  • Fiber4 g

INGREDIENTS

1. 1pound boneless, skinless chicken breasts
2. 1tablespoon olive oil
3. 2onions, chopped
4. 4carrots, diced
5. 3tablespoons all-purpose flour
6.  1/2cup dry white wine
7. 2cups 1 percent milk
8. 110-ounce package frozen peas
9. 1tablespoon fresh thyme
10. kosher salt and black pepper
11. 19-inch store-bought piecrust, thawed if frozen

DIRECTIONS

1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.